Frittata di Pasta is an Italian omelet with pasta, tomato sauce, eggs and cheese. An old recipe and one that originated during war time, purposely to create a new dish with remaining left over pasta. A classic dish we grew up with since we were kids.
Today, my kids love this dish and call it "spaghetti pizza!"
During Summertime, we enjoy bringing this frittata to the beach or pool side for family and friends to enjoy as a healthy snack! So try something new by using something old, turning the left over pasta... into a Frittata the very next day! Enjoy!
Frittata di Pasta
- 2 - 3 servings of leftover spaghetti
- 2 eggs - lightly scrambled
- 3 to 4 Tbsp. extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
In a Bowl. Using 2 forks, mix the spaghetti with eggs until the pasta is well coated with the egg mixture.
Add the grated cheese, salt and pepper and mix well again.
In a 10" Calphalon nonstick omelet pan. Add the olive oil.
Heat oil for a minute or so. Oil must be Hot!
Add the spaghetti.
Using the back of the spoon, flatten the spaghetti shaping into an omelet.
Lower the heat and simmer for 15 minutes.
(should be golden brown).
Using a large dinner plate, carefully slide the omelet into the plate and flip over the omelet back into the skillet. Simmer for another 15 minutes on low heat. Remove and cut into pie pieces. Serve !
Note: Keep in mind, depending on the amount of left over spaghetti you have, you may need to adjust the amount of eggs and grated cheese needed for this recipe.
Try Frittata di Pasta with left over Penne Pasta too! Just as delicious!